I tried these new already cooked Japanese Udon noodles today in a saute and they were really tastey. This is a quick, easy lunch or dinner recipe that will feed three people.
1 package of precooked Udon noodles
chopped veggies of your choice. I used asparagus, red onion & mushrooms
shoyu or tamari (shoyu contains wheat)
2-3 cloves garlic, sliced
optional additions include sesame seeds, almond slivers or cashews, avocado slices, (after cooking is complete) chili pepper flakes
The precooked Udon noodles are found in the refrigerated section of most health food stores. The uncooked noodles are found in the ethnic foods isle in the stores. Both are yummy and the uncooked noodles cook up pretty fast.
In a frying pan over medium heat warm 2 or 3 spoons full coconut oil and about 1 cup water. Add the noodles and let steam for about 3 minutes. Add your chopped veggies and garlic slices. After about 5 minutes the noodles will be easy to separate with a fork and you can add some shoyu or tamari and sesame oil to taste. When the water is boiled away it is ready to serve. The coconut oil and sesame oil give a lovely flavor combined with the salty tamari or shoyu. If you choose to add the sesame seeds, nuts or avocado do so right before serving.
These noodles do seem to be carb heavy so adding tofu or another protein is a good idea.
adding the veggies and garlic raw is always an option. I did not do that today but will try it with my next version of this recipe so that so part of it is enzyme rich.